The tomato infused broth is the perfect backdrop for the chorizo. I love how the seasonings in the chorizo help flavor the soup and turn the broth a deep shade of copper.

It’s no surprise that every bite includes a different combination of wildly delicious ingredients. The soup is jam-packed with earthy chickpeas, naturally sweet potatoes, fresh spinach, garlic and all the fattiness of the sausage, eggs, bacon and olive oil.

All taken apart it sounds like a lot but all together it works and works unforgettably well.

In a large soup or stock pot heat a tablespoon or two of olive oil over medium heat; add the

Chorizo links and cook - turning to brown them well on all sides. Remove to a cutting board.

Add 2 more tablespoons of oil to the pan along with the onions and celery, cook over medium-low heat 6-7 minutes; add garlic and saute until fragrant.

Add the sweet potatoes, chickpeas, broth and tomatoes with their juices. Slice the chorizo into 1/2-inch thick rounds and add to the pot. Season with salt and pepper. Bring to a simmer and cook 30 minutes. Taste and season with salt and pepper as needed.

Stir in spinach and cook 5-10 more minutes. Stir in a few tablespoons of extra virgin olive oil (preferably Spanish) and serve with grated egg and ham or bacon sprinkled over top.